Carrot Fennel Soup

A warming blend of roasted fennel bulbs and carrots pureed into a smooth, aromatic soup. Finished with fennel oil and fresh fronds for an elegant touch of anise flavor.

6 servings

50 min

Published October 4, 2025

Ingredients

•2 whole medium fennel bulbs with fronds
•1 pound carrots, quartered lengthwise
•1 whole medium onion, quartered
•1 clove garlic clove
•5 tablespoons extra-virgin olive oil, divided
•½ teaspoon sugar
•2½ cups reduced-sodium chicken broth
•2½ cups water
•1 teaspoon fennel seeds
•1 piece electric coffee/spice grinder

Cooking Instructions

1.
Preheat oven to 450°F with rack in lowest position.
5 min
2.
Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
30 min
3.
Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
10 min
4.
Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
5 min

Ingredients

•2 whole medium fennel bulbs with fronds

•1 pound carrots, quartered lengthwise

•1 whole medium onion, quartered

•1 clove garlic clove

•5 tablespoons extra-virgin olive oil, divided

•½ teaspoon sugar

•2½ cups reduced-sodium chicken broth

•2½ cups water

•1 teaspoon fennel seeds

•1 piece electric coffee/spice grinder

Cooking Instructions

Preheat oven to 450°F with rack in lowest position.

5 min

Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

30 min

Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.

10 min

Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

5 min